Efo Riro is a common delicacy of the Yoruba tribe of western Nigeria. A vegetable soup that is rich in vegetable and proteins, it is mainly made out of an alternative of two vegetables (Efo soko, also known as spinach and Efo tete, also known as Green Amaranth), Unlike most African vegetable soups, the procedure for cooking efo riro is simple and its ingredients are basic.
Ingredients:
- Assorted meat:
- Beef
- Ponmo
- Shaki (cow tripe)
- Fish
- Smoked fish
- Dry fish
- Stock fish
- Palm oil
- Vegetable
- Peppers
- Crayfish (Optional)
- Onions
- Locust beans (iru)
- Salt and seasoning to taste.PROCEDURE
- Boil your stock fish, alternatively, soak it for a few hours in hot water till it is soft.
- Wash and cut the leafy vegetables. You may also steam it for a short while if you chose.
- Grind your pepper (preferably with a grinding stone or mortar).
- Dice the onions and grind the crayfish.
- Boil your meat.
- Heat the palm oil, when its hot, pour in the blended pepper and onions and fry.
- Add the locust beans, crayfish, and stir very well.
- Add the cooked meat and fish, stir very well and allow to cook.
- Add the vegetables, stir very well, cover and once it heats up again, add salt to taste and take the pot off the stove.
Although it is commonly served with morsel meals like Eba, Pounded Yam or Semolina, it can also be served with rice.